Add the cucumber spears and one clove garlic to each jar. Evenly divide the dill among the jars. Pour in the vinegar mixture. Close the jars and process for 10 minutes in a hot water bath. Allow to sit 2 weeks before eating.

My thoughts:

Pickles! I sent my husband to buy pickling cucumbers the other day and he came back with 15 lbs. He helped cut up the cucumbers (thank goodness!) and I ended up canning 22 jars of pickles in three varieties. These are the first ones I've opened. To my delight they stayed pretty crisp and have wonderful but not overpowering dill flavor. I was a little worried that using dillweed, dill and dill seeds would end up being too much but it really wasn't. There was just a depth of flavor that one normally doesn't find in a pickle. I hope the other ones I canned turned out just as well! After a while, I felt like I was living in a pickle factory and I think I developed "pickle wrist" from trying to really pack the cucumbers in there. But it really wasn't difficult at all, just a little time consuming.

10 comments:

Made these today. I had leftover cukes from making Bread and Butter pickles and sliced them thickly instead of spears. I didn't have anymore wide mouth jars, so I thought the slices would be easier to get in and out of the jars. I used Kosher Salt, because that's what I have (I Googled "substitute for pickling salt"). Easy, fun recipe Rachel! Can't wait to taste them and thanks so much for coming up with it!

These look great! I'm going to try this recipe out, as the first and only pickles I've made were with fresh ginger and rice vinegar and came out way too strong. But these look like they'll be nice, crisp, and not-too-overpowering after the two week wait.

Awesome. I was just swooning over pickles the other day at the store and thought it will have to be one of my next kitchen-food projects. Now, wondering if they can be standard canned or if they have to be pressure canned this way?

I know it's a couple of years since this post but I just made these today. I've never canned anything before and just did a web search to find out that the "pop" noises my jars are making as they cool on the counter are normal -- the sound of the last air seeping out and the lids sealing : ) I can't wait to try these. It's going to be hard to wait two weeks. I also canned one jar of green beans with this recipe since I also had a lot of extra in the garden. I also had a couple of malformed cukes from the garden that I ended up slicing like bread and butter pickles so there's a jar of those too.